Spinach quiche a la Mäusle

Ingredients for 1 servings:

• 250 g spelt flour, fine
• 2 pinches of salt
• 50 ml olive oil
• 150 ml water
• 2 tbsp olive oil
• 1 m.-sized onion(s)
• 3 cloves garlic
• 600 g leaf spinach (frozen)
• 1 tsp thyme, dried
• 100 g olives, black, without stones
• salt and pepper
• 3 egg yolks
• 2 tbsp cream
• salt and pepper

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 45 minutes

for a 30 cm diameter dish – Food Combining Recipe Carbohydrates

For the topping, thaw the spinach and drain well, perhaps even squeezing some of the excess water. Finely chop the onion and garlic. Heat the olive oil in a large pan and sauté the onion and garlic. Add the spinach and thyme. Simmer briefly, season with salt and pepper, and let cool. For the dough, mix the flour and salt. Stir in the olive oil and water. Knead into a smooth dough (adding a little more water a spoonful at a time if necessary). Wrap in cling film and let rest in the refrigerator for 30 minutes. For the topping, whisk the egg yolks and cream and season with salt and pepper. Mix with the cooled spinach mixture. Preheat the oven to 200 degrees Celsius (top/bottom heat). Spread the dough into a quiche or tart dish, pulling up one edge. Spread the spinach mixture over the dough base. Halve the olives and arrange them over the quiche. Season with a few turns of the pepper mill and bake for 25 to 30 minutes. Let cool briefly, remove from the pan, and cut into 8 pieces.